Best Zucchini Apricot Jam Recipes

VERA'S APRICOT-ZUCCHINI JAM

Steps:

• Bring water and zucchini to a low boil and cook for 6 minutes.
• Add sugar, lemon juice, and pineapple.
• cook another 6 minutes.
• Add Jell-o powder and cook another 6 minutes.
• Pour into containers and freeze.

ZUCCHINI-APRICOT JAM

Steps:

• Place the apricots in a bowl, cover with cold water, cover bowl and soak overnight in the refrigerator.
• The next day, simmer the apricots in the water until tender. Drain well and chop coarsely. Set aside.
• Get your canning equipment and jars ready.
• Prepare the zucchini - cut off the ends, peel, seed if large, cut into chunks and weigh.
• Microwave zucchini in a minimal amount of water in a covered, vented bowl 10-12 minutes.
• While the zucchini is cooking, wash the lemons, grate off the zest, cut in half and ream out the juice.
• Drain the zucchini well. Puree in food processor, blender or mash with a potato masher.
• Put the zucchini in a very large (3 quart)bowl, add the apricots, sugar, lemon zest and lemon juice.
• Stir well - it will become liquidy.
• Ladle half the mixture into a 2 quart microwave safe glass bowl. Don't use plastic - the jam gets too hot for plastic when it cooks.
• Microwave 7 minutes on 100% power, stirring every 2-1/2 minutes.
• Hint: Use a small note pad to note a tick mark for every stir so you don't lose track of how long it's been cooking.
• Add the ginger, if using.
• Microwave 12 - 16 minutes longer, stirring every 4 minutes until it will set a gel.
• I use the cold plate method to determine if it's ready to set: at the start of cooking place a small plate into the freezer. After you start timing the cooking in 4 minute intervals and the jam has cooked for a total of 8 minutes, take the plate out of the freezer. Place a drop (about 1/2 tsp.)on the plate. Return the plate to the freezer and wait 2 minutes. Don't cook the jam while you are waiting. Take the plate out again. Draw a line through the drop of jam. If the jam doesn't run back together, it's set. If it does, continue cooking and testing in 4 minute intervals.
• When ready to set, remove the ginger slices and ladle the jam into hot sterilized jars, leaving 1/4" headspace. Wipe the rims clean, put hot lids in place and tighten to just finger tight.
• Process in boiling water bath 5 minutes.
• Repeat steps for remaining mixture.

VERA'S APRICOT-ZUCCHINI JAM

Steps:

• Bring water and zucchini to a low boil and cook for 6 minutes. Add sugar, lemon juice, and pineapple. cook another 6 minutes. Add Jell-o powder and cook another 6 minutes. Pour into containers and freeze.